Chef Lyle’s Cappuccino Mousse in Chocolate Cups

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READY IN: 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Chill clean mixing bowl and balloon whip in freezer for whipping cream.
  • Heat white chocolate in a medium microwaveable bowl, uncovered, on High 1 minute; stir. Microwave 30 seconds at a time until mixture can be stirred smooth.
  • Dissolve instant coffee in 1 teaspoon hot water.
  • Add dissolved coffee, ¼ cup heavy cream, vanilla, and cinnamon to chocolate and stir until smooth. Set aside to cool completely.
  • Place semi-sweet chocolate and shortening in a small microwave-safe bowl, and microwave as described in step 2.
  • Place foil muffin liners in eight muffin tins. Working on one chocolate cup at a time, spoon about 1 tablespoon melted chocolate into foil liner, and, using a small pastry brush, "paint" chocolate about half-way up each liner.
  • Chill in refrigerator or freezer until hardened, about 10-15 minutes.
  • While chocolate cups are chilling, whip remaining ¾ cup heavy cream in chilled bowl until soft peaks form. Add sugar gradually and whip to very stiff peaks.
  • Very gently fold whipped cream into the cooled chocolate mixture, taking care to maintain the fluffiness of the whipped cream.
  • Remove chocolate cups from refrigerator and carefully peel off foil liners. If chocolate becomes too soft, return to refrigerator for a few minutes.
  • Fill each chocolate cup with about 4 tablespoons of the cappuccino mousse mixture. Garnish with whipped cream, sprinkle with cinnamon and add chocolate curls if desired.
  • Refrigerate; let stand about 5 minutes at room temperature before serving.
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